Asparagus Puff Pastry Tart
I love making puff pastry tarts, they’re an easy shortcut to traditional made-from-scratch tarts and are perfect to make ahead! I make this mushroom tart all year round, it’s a family favorite. But in the springtime, the mushrooms get substituted with fresh asparagus. This cheesy asparagus tart is so simple, but showcases asparagus in the most beautiful way, it truly feels like a celebration. Serve the tart with a big green salad, roasted fingerling potatoes, and some cocktails for a beautiful and fancy brunch spread. Are you looking at some fresh summer tomatoes? try my Tomato Tart Recipe next! It looks very fancy 🙂 Thanks! Ruth (Pinterest)
Asparagus – Get fresh asparagus tips that are even in thickness (if possible). The fresher, the better! To season the asparagus, you will need olive oil, salt, and pepper. Puff pastry – I recommend getting all-butter puff pastry dough if using store-bought puff pastry. You have to read the label, but many brands use shortening and other types of fat. If using frozen puff pastry, make sure that it’s thawed and roll it out to 10×14-inch rectangle. If you can’t find puff pastry, you can use pie crust (shortcrust pastry) instead. Cream Cheese – To make a cream cheese filling, use full-fat softened cream cheese and flavor it with garlic powder, salt, and pepper (you can add a teaspoon of Dijon mustard, too, if desired). If you want to use reduced-fat cream cheese, go for it, but keep in mind that it won’t be as creamy. Cream cheese can be substituted with ricotta cheese (if it’s watery, strain it for a few hours or overnight, you don’t want a soggy crust!). Boursin cheese is also a great alternative. Gruyere Cheese – This is optional, but I like to sprinkle my tart with extra cheese. I use shredded Gruyere for its sharp flavor but keep in mind that it’s not vegetarian.
Asparagus tart also goes so well with oven baked fries, or air fryer roasted potatoes. For a low-carb option, make rutabaga fries (they’re SO good!). And for a whole brunch spread, make this easy quiche or sheet pan eggs with veggies, and corn fritters. © Little Sunny Kitchen
